Koliwada style is a vibrant Mumbai fisherfolk specialty, known for its bold, spiced marinades and crispy, deep-fried finish.

Prep Time: 30 minutes
Serves: 5

Ingredients

• 500g salmon fillets (boneless)
• ½ tsp. turmeric pd
• ½ tsp. cumin pd
• 1 tsp. chili pd
• 2.5 tsps. mango pd
• 3 tsps. olive oil
• ½ tsp. salt

Method

• Cut the fish into 2” by 1 – 1.25” pieces.
• Pat dry with a paper towel and set aside.
• Mix seasonings, olive oil and salt with a little water to form a thick paste.
• Apply the paste evenly on the fish, refrigerate and set aside for about 10 minutes.
• Heat a non-stick pan and add the fish slices on the pan – with the skin side down.
• Cover and cook the fish for about 8 minutes on one side and then another 8 minutes on the other side. Note: Once the fish has cooked through, you can remove the skin and discard it.

Nutrition (Per Serving): Calories 159; total carbohydrate 1.6g; dietary fibre 0.6g; total sugar 0.1g; protein 20.8g; total fat 7.3g; saturated fat 1.2g; cholesterol 46mg; sodium 324mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.